Ohio State University Extension Bulletin

Research and Reviews: Meat 2001

Special Circular 183-02

Effects of Electrical Stimulation on Lipid Oxidation, Warmed-over Flavor, and Quality of Roast Beef

Table 1. A 9-point category scores for descriptive attributes of precooked roast beef1.

WOA WOF RBF Tenderness
1. Extremely bland 1. Extremely bland 1. Extremely bland 1. Extremely tough
2. Very bland 2. Very bland 2. Very bland 2. Very tough
3. Moderately bland 3. Moderately bland 3. Moderately bland 3. Moderately tough
4. Slightly bland 4. Slightly bland 4. Slightly bland 4. Slightly tough
5. Neither bland or intense 5. Neither bland or intense 5. Neither bland or intense 5. Neither tough or tender
6. Slightly intense 6. Slightly intense 6. Slightly intense 6. Slightly tender
7. Moderately intense 7. Moderately intense 7. Moderately intense 7. Moderately tender
8. Very intense 8. Very intense 8. Very intense 8. Very tender
9. Extremely intense 9. Extremely intense 9. Extremely intense 9. Extremely tender
1WOA = warmed over aroma, WOF = warmed over flavor, and RBF = roast beef flavor.

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